My Best Turkey Advice
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Photo by Sarah Plfug
I have been hosting Thanksgiving dinner for 20 years, and I have tried literally everything when it comes to cooking turkey. I’ve brined it, deep-fried it, marinated it, injected it, buttered it, dry-rubbed it, butterflied it, smoked it, and stuffed it. I’ve tried Kosher turkeys, organic turkeys, free-range turkeys, and self-basting turkeys.
A few years ago, I even bought an oil-less outdoor propane turkey fryer called “The Big Easy,” which freed up my oven and actually made a wonderfully crisp-skinned and juicy turkey. (If you want to spend $160 on a large piece of equipment that will likely sit in storage collecting cobwebs 364 days a year, I highly recommend it!)
From all this fussing with turkeys, I’ve come to realize that my turkey will never be perfect.
Let’s face it: turkeys, on their own, just aren’t very good. That’s what gravy and cranberry sauce are for.
As Mary Risley from Tante Marie’s Cooking School humorously points out in the video below (which you should definitely watch, especially if you have any turkey-cooking anxiety), “I have never had an outstanding turkey.”
(Heads up: This video contains some foul language.)
Short of purchasing a special turkey cooker (this is the one I have), it is near impossible to cook a turkey perfectly: the white meat always cooks before the dark meat is done, and the skin on the bottom is never crisp (unless you flip the hot, sputtering bird mid-way through cooking…ummm, no thank you).
So is it really worth it to go to great lengths — brining in big coolers for days in the garage, risking life and limb deep-frying in the driveway, pre-icing the breast of the turkey so it cooks more slowly (I swear, there’s a very respectable cooking magazine that wants you to do this) — to make that be-all-and-end-all turkey?
It’s up to you, but I’m not interested in babysitting my turkey for three days to get only marginally better results at the end.
My advice to you on Thanksgiving is to keep it simple. Make an easy roast turkey recipe (I’m a fan of dry-brined turkey), with an over-the-top delicious gravy, a rich stuffing, and some cranberry sauce to go with it. (Or, if you really don’t want to stress, go ahead and buy your turkey already roasted!) Serve lots of wine (you’ll find this food and wine pairing guide handy for the holidays) and focus your time and creativity on the side dishes and desserts because that’s what everyone really looks forward to anyway.
Wishing you a happy and stress-free Thanksgiving! ❤️
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Just watched this video – hilarious! I’m bringing the Pinot Noir! Love all your recipes Jenn. Happy Thanksgiving!
Since November starts holiday anxiety time, I want to sincerely thank you for
sharing your awesome talents and recipes.
Wishing you and your family all the best!
Ugh!!! Why does everything have to be soiled with profanity? Why do women trade their power as the civilizers and refiners of a coarse world for the vulgar expressions more associated with men and women of ill-repute? I love your recipes and website. Why did you have to go and sink into the common just to try and make a point? Ladies face challenges with intelligence, style and grace not rudeness. Be pretty. The world already has too much ugliness.
I felt as a common folk….. her (#&?@#!#% ) actually added a bit of comedy. What the world really needs more of are individuals that are not so easily offended. It would be nice to to sprinkle in a dash of less judgmental aspects, just because you never curse …. does not mean everyone is like that. Ugh… please find something to be thankful for beside picking on what you feel is a lack of class. ?
I love your reply, Richelle! I will raise a (#%&!#) turkey leg to your words!
Bea I agree. People show their incompetence when they have to lower themselves to use fowl language. I wouldn’t even watch the video just by the title.
Men and women of ill-repute? The common? Hey Bea, try stowing your supercilious attitude, relax a bit, step down off that soapbox, and try to enjoy/embrace the variety life has to offer. Thanks for the hilarious video, Jenn. I’m still enjoying it two years later!
Bea, I am sorry to say that I find your response utterly ridiculous. I have a masters degree and yes I occasionally use profanity. I am hardly a woman of ill repute. Do you realize that you are living in the year 2021? Are you really advising women to “be pretty” and proper? Are you living in a Jane Austen novel? The fact that you define a woman’s class and worthiness by her choice of expression truly baffles me. Jenn shared a funny video that many of us found quite humorous. Please try to relax a little and cease your generalizations and judgments. If you don’t like the video just scroll on by. There was no need to lash out.,No one is forcing you to watch it. We have so many problems going on in the world today. Perhaps focus on what is truly important and leave the judgements at the door.
Hi Bea, I happen to agree with you. I too think the world could use a little more kindness in the way of many things but understanding the most important.
The ability to scroll on by can apply to videos and comments of those we disagree with alike. In comments, I try to go by the adage of “seeking to understand” – genuinely – those I disagree with rather than chastising those that appear to hold different values than me. Most times, while we find differences on the surface that are easy to divide us and lose all the beauty we each bring, through genuine dialog and a spirit of curiosity and understanding we find we’re not as far apart as we first thought. Each, even the seemingly unpopular, can bring understanding and thought provoking considerations to us all. Happy Thanksgiving!
There is wisdom in knowing that there are times when our greatest accomplishment is just keeping our mouths shut. That said, I loved this article and can see Jenn Segal’s heart in her creations and her writings. Thanks for sharing this with us Jenn – all of it.
Thanksgiving is just that – a gathering of those we hold dear to enjoy a memorable meal (served with really good wine at our home). It’s who is with us that is most important – everything else is secondary. After going through a pandemic plus a myriad of natural disasters, I am grateful to have a home in which to share a special dinner, made with love and care. This is what matters most to me. Happy Thanksgiving everyone!
The linked video in this recipe is hilarious and really helps one put a proper perspective on fixing any holiday meal!! The turkey was awesome as well as the gravy! I will use this method again next year for sure.
actually the past 3 years I’ve made Gordon Ramsay’s “christmas turkey” recipe and I use it every time I make a turkey. My guests are very impressed with the outcome and it produces JUICY PERFECT-TASTING turkey. All my turkeys were mediocre until I tried his recipe. Gordon states, “Turkey is a really lean meat and it dries out so we need to help it, and it’s all in the preparation; keeping that bird moist” If you’d like to adapt a recipe Jen, I suggest taking a look at his:
‘How to Cook Perfect Roast Turkey (Part 1)’ https://www.youtube.com/watch?v=I93nany8nQI
‘How to Cook Perfect Roast Turkey (Part 2)’ https://www.youtube.com/watch?v=tTDmwTq4QHo&src_vid=I93nany8nQI&feature=iv&annotation_id=annotation_189437
Loved your comments and the video – pretty much summarizes it. Thanks and Happy Thanksgiving to ya………………
Thank you for receiving my stress this year! I have spent endless hours researching the perfect (and very complex) recipes for turkey and gravy. I can’t wait to prepare your recipes. Thank you and Happy Thanksgiving.
Love this! I totally agree that the best part of the Thanksgiving feast is all of the side dishes, but I love the turkey for another reason. My favorite thing about roasting a turkey is making a rich turkey broth for soup with the carcass.
THANK-YOU….This is what I have always suspected :0)
You are a mind reader! No matter how many turkeys one cooks, there are always those nagging pre-Thanksgiving doubts (which turkey, which method, etc). BUT, I have complete confidence in you, Jenn, and will follow your advice to the letter. Thank you for all your great recipes, congratulations on your new weekly newsletter (love it!), and HAPPY THANKSGIVING!